Our rice production
high quality for delicious dishes.
Cascina Alberona produces and sells high quality rice directly to the consumer, grown with care respecting the agricultural tradition. We offer different varieties, selected to guarantee excellent results in the kitchen, from classic Carnaroli to aromatic and wholemeal rice. Thanks to direct sales, we ensure freshness and authenticity, bringing a genuine product with a unique flavor to your tables.
Riserva Alberona
The spearhead of Cascina Alberona’s production: its best selection of Carnaroli Classico rice, in limited quantities, aged 24 months in temperature-controlled silos within the company, for an even higher quality rice.
Classic Carnaroli Rice
Its fame derives from the exceptional compactness of the large and elongated grains with a small central part, the high amylose content close to 24% of total starch, and the excellent balance between good liquid absorption capacity and low starch loss.
Classic semi-finished Carnaroli Rice
In the semi-wholemeal version, Carnaroli has large and regular grains, rich in fiber and lipids. It is a semi-wholemeal type with an amber color due to the processing method that provides that the innermost layer of the film covering the grain (husk) is not removed.
Classic Brown Carnaroli Rice
Carnaroli Classico rice, in the wholemeal version, owes its natural hue exclusively to the removal of the outer skin: the so-called “husk” or “glumella”.
Classic Sant’Andrea Rice
It has smaller grains than Carnaroli, tapered and long with a vitreous and compact structure. Thanks to this characteristic it is excellent boiled and eaten instead of bread or potatoes.
Classic Brown Sant’Andrea Rice
Sant’Andrea Classic wholemeal rice is recognized as a complete food, providing calories. From a dietary point of view, rice is highly appreciated for its high degree of digestibility.
Classic Baldo Rice
Baldo has an excellent ability to absorb seasonings by releasing starch during cooking, it is recommended for most risottos that will be creamy and blended with a perfect harmony with the seasonings.
Classic Brown Baldo Rice
Baldo Integrale is a great crystalline rice, very versatile, it holds up well to any type of cooking. Ideal for risottos and, like other crystalline rices, it also performs well in salads. The bean has a good compactness.
Classic Baldo Parboiled Rice
A parboiled rice of fine variety, characterized by large and well-separated grains, ideal for the preparation of high quality dishes.
Arborio Rice
Arborio rice has a long, semi-round grain, with a slightly square, pearly shape. It is a historic variety of Italian rice cultivation that takes its name from the town in the Vercelli area where the variety was selected in 1946.
Vialone Nano Rice
Vialone Nano rice is a variety typical of the lower Verona area. Its declared characteristic is that it’s grown in areas irrigated with spring water; in practice, its production area coincides with the upper hydrographic basin of the Tartaro river.
Originario Rice
Until the birth of Carnaroli rice (1945) it was the classic rice used for risottos, now it has adapted well for its starch and organoleptic characteristics, to the preparation of soups and rice desserts. It is able to greatly increase its volume and, therefore, absorb the flavors of the sauce.
Brown Black Rice
It is used to prepare rice risottos and salads and is an excellent accompaniment to fish and meats with a delicate taste.
Apollo Aromatic Rice
It has the same aromatic characteristics as basmati rice. The grain is characterized by an elongated and crystalline grain that holds up well to cooking.
Brown Red Rice
It is a variety of rice obtained in Italy from the cross between black rice and an elongated grain rice (indica variety), deliberately created using natural techniques.